By now it is no secret that most of the underground dinners happen at My Private Chef located at Elm and Martin Luther King Blvd in Deep Ellum. This is where many up and coming chefs can entertain an intimate group of true food enthusiasts and show off their style of cookery while gaining a nice following.

Today I bring you one such chef, but he actually has a great background. Chef Ryan Barnett is a classically trained Dallas native whose passion is for the French culinary technique. His career began at L & M Kitchen & Salumeria in Oxford, MS. With its strong focus on farm to table cooking, its traditional in-house meat curing operation, and a daily Chef’s Tasting, Ryan was constantly challenged and exposed to new things. While he worked there, the restaurant received several James Beard nominations. When asked of his experience at L & M, Ryan stated, “It was a great experience for any young aspiring chef. It is one that, to this day, continues to heavily influence my cooking.”

In December of 2008, Ryan moved to Breckenridge, Colorado to work as a Sous Chef at one of the oldest restaurants in the Rockies. However, upon discovering that he did not like the cold, he found himself back in Dallas at the end of the 2010 snow season.

After returning to Dallas, Ryan began working at Neighborhood Services as a Sous Chef. This proved to be an excellent opportunity that allowed him to focus on bringing craft food to his hometown.

Tuesday, July 3, 2012 Chef Ryan will present two tastings at My Private Chef, one at 5:30 and another at 8:30 in the evening. His ingredients will be sourced both from his personal garden and local Texas farmers. Expect to find a menu heavily focused on French cuisine with a few lighter twists and some regional adaptations.

At these tastings look for a Corn Velouté, a pan roasted flounder, chilled mussel salad and so much more. The dinners are only $55 each and are BYOB. This is a great deal for so many courses and personal attention. Contact Ryan for more details and to reserve your seat today. ChefRB@me.com or call 214-707-6986